Mint Kiwi Lemon Cheesecake
Ingredients
- 1 refrigerated pie crust (from 14.1 oz. package), softened according to package directions
- 2 cream cheese, softened
- 1 sweetened condensed milk
- 1/2 cup Dickinson's® Lemon Curd
- 2 large eggs
- 1/4 cup Crosse & Blackwell® Mint Flavored Apple Jelly
- 4 kiwi fruit, peeled and thinly sliced
Directions
- Step 1
HEAT oven to 450°F. Line bottom of 10-inch springform pan with pie crust, pressing edges onto sides of pan. Thoroughly pierce surface of crust with tines of fork. Bake 10 to 12 minutes or until lightly browned. Cool slightly while making filling.
- Step 2
REDUCE oven temperature to 350°F. Beat cream cheese in large bowl with mixer on high speed until smooth. Blend in sweetened condensed milk, lemon curd and eggs until smooth.
- Step 3
POUR into crust in pan. Bake 30 minutes or until just set in center. Cool completely in pan on wire rack. Chill.
- Step 4
MELT jelly in small saucepan over low heat, whisking until smooth. Add kiwi, stirring gently until coated. Spoon over cheesecake.
Serving size
(1 slice, 1/10 of cake)
- Calories 540
- Calories from Fat250g
- Total Fat 28g
- Saturated Fat 15g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 110mg
- Sodium 360mg
- Potassium 0mg
- Total Carbohydrates 66g
- Dietary Fiber 1g
- Sugars 51g
- Protein 8g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet